1/2 cup green bell pepper (cored, seeded and chopped)
1/2 cup cilantro leaves
2 tablespoons Nakano Organic Natural Rice Vinegar
juice from 1/2 lime
1/4 cup olive oil
3 tablespoons water
1/2 teaspoon kosher salt
Instructions
In a food processor or blender, place avocado, garlic, jalapeno, shallot, bell pepper, cilantro, rice vinegar, and lime juice.
Pulse until the mixture is finely chopped then with the motor running, slowly add olive oil. Slowly add water the same way along with the salt until the mixture is smooth.
Transfer to a bowl and serve with nacho chips or use it as a sauce or a spread.
Nutrition
Serving Size:1/4 cup
Calories:183
Sugar:2.9 g
Sodium:197.1 mg
Fat:17.1 g
Saturated Fat:2.9 g
Carbohydrates:8.6 g
Fiber:5.1 g
Protein:2.1 g
Cholesterol:0 mg
Keywords: recipe, dip, appetizer, party, barbecue, Super Bowl